Summer Food and Wine Pairings Event, Wednesday, June 28, 6:00 p.m.

This spectacular event features a Caesar salad, blackened rainbow trout, accompanied with pickled mango, sheet pan roasted mushrooms and spinach over herbed brown rice, and a lemon curd mousse parfait with fresh blueberries for dessert created by Chef Harry McCullough. Fresh bread for the table.  A curated wine will be selected for each course.  Dinner will open with a parmesan stuffed date with bacon and welcome glass of wine.  $85 ($93 nonmember)